Sample Menu

The Gastronaut’s Menu

Amuse-Bouche

Heart of Smoked Scottish Salmon Encrusted with Toasted Nori,
Apple Noodles and Horseradish Cream
A Margaine, Demi-Sec, 1er Cru, Villers-Marmery (N.V.)

*Carpaccio of Herb-Crusted Elysian Fields Baby Lamb Loin
with Caesar Salad Ice Cream
Pierre Prieur & Fils, Rosè, Sancerre, France (2018)

A Chartreuse of Maine Lobster and Savoy Cabbage
with White Wine Butter Sauce
Blain-Gagnard, Morgeot, Chassagne-Montrachet, France (2017)

*A “Sandwich” of Pan-Roasted Quail
with Braised Endive and Huckleberries
Alto Moncayo, Garnacha, Campo de Borja, Spain (2016)

***

A Lilliputian Mandarin and Vanilla Dreamsicle

Our Chocolate-Hazelnut Mousse Napoleon
Toro Albala, Pedro Ximénez, Don PX, Gran Reserva
Montilla-Moriles, Spain (1990)

-or-

A selection of cheese from Cameron, our “Cheese Whiz”
(Eighteen Dollar Supplement)

Here and Now

*A Crispy Napoleon of Chilled Maine Lobster
with Imperial Osetra Caviar in a Pool of Spicy Bloody Mary Coulis
Gatinois, Grand Cru, Brut, Aÿ, Champagne, France (NV)

*A “Star-Kissed” Tuna and Foie Gras Confit
Awash in a Black Truffle Vinaigrette
Domaine de la Bergerie, Le Grand Beaupreau,
Savennières, Loire, France (2016)

“Risotto” of Sorghum, Clams, and Rock Shrimp
with Pan Seared Antarctic Sea Bass
Foxen, Chardonnay, Bien Nacido, UU Block,
Santa Maria Valley, California (2017)

* ”Pot Au Feu” of Lamb Loin
with Lamb Sausage, Roasted Bell Peppers and Gremolata
Nervi Conterno, Gattinara, Piemonte, Italy (2015)

***

Coconut Sorbet with Passionfruit
and Ginger Granité

Apparently a Pear
Jorge Ordonez # 1, Moscatel, Malaga, Spain (2015)

-or-

A selection of cheese from Cameron, our “Cheese Whiz”
Eighteen Dollar Supplement

The Good Earth
Our Vegetarian Creations

Amuse-Bouche

Mélange of Brussels Sprouts
with Braised Chestnuts and Green Grapes
Selbach-Oster, Riesling, Auslese, Zeltinger Schlossberg, Mosel, Germany (2017)

Our Garden Green Bean Tartare with Tomato Vinaigrette
Alzinger, Grüner Veltliner, Smaragd, Ried Steinertal, Wachau, Austria (2016)

Cavatelli Pasta with Chanterelles
and Brandy-Soaked Apricots
Ferren, Chardonnay, Lancel Creek, Sonoma Coast, California (2015)

A Filet of Beet with Creamed Spinach, Pomme Soufflé
and Beurre Rouge
G.D. Vajra, Dolcetto d’Alba, Coste & Fossati, Piedmont, Italy (2017)

***

Grapefruit Sorbet with Campari and Tarragon

Lemon-Meringue Tartlet
with Toasted Pistachios, Meyer Lemon Confit
and Blackberry-Citrus Frozen Yogurt
Domaine des Baumard, Quarts De Chaume, Loire Valley, France (2012)

-or-

A selection of cheese from Cameron, our “Cheese Whiz”
Eighteen Dollar Supplement